Making Macarons: How Did It Go?

I was thwarted in my plans to make macarons this past weekend - a last minute conflict with our free afternoon, not lack of desire! Did any of you find the time?

I've been thinking a lot about the whole 'intimidation factor' when it comes to making macarons. So many of us - even the professional pastry chefs I know! - talk about how hard it is to make macarons. It's easy to get caught up in the drama and completely overlook the home cooks who have been quietly and happily making them for years.

I have a feeling that this is one of those things that seems impossible but becomes achievable if you desire the result enough. And also maybe we can relax our expectations just a little bit!

I still can't wait to give these macarons a try and hope to eek out a free moment soon. Please share how your own adventures with macarons are going!

(Image: Flickr member Maria licensed under Creative Commons)

Comments (5)

I was thwarted, too! Maybe next weekend, though. I'm dying to try!

posted by Shannalee on December 10th 2008 at 1:52pm
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Well, my first (ever!) attempt went pretty well: plenty of feet and no cracks (http://flickr.com/photos/joyosity/3086022566/).

I figured it was so easy I'd try another batch. Unfortunately out of the 4 trays I baked, only one didn't have cracks, but even that tray was full of hollow macarons. Now I see what all the angst is about!

posted by joyosity on December 10th 2008 at 2:14pm
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Joyosity, I *love* the tweedy coloring on your macaroons. They're so beautiful, they look like they should be a home decor item.

I have been wanting to make macarons ever since I had the silly idea of making them for my wedding dessert table or my mehndi party (never happened). I just love the colors. Hope the taste matches.

Oh, and P.S., Joyosity, how did you think your macarons tasted?

posted by Jenny B on December 10th 2008 at 8:41pm
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So I have to admit I had never actually tasted a macaron before making one. They were a lot sweeter than I had anticipated!

The tweediness is actually because I used almond meal from my local grocery store, and it looks like they didn't remove the skin from the almonds before grinding them. Unfortunately, it makes for a bit of grittiness in the finished product.

posted by joyosity on December 11th 2008 at 6:22pm
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I'm one of those intimated ones who has yet to try...

About the taste -- the best macarons, that is, the most successful flavours from either Ladurée in Paris or Pierre Hermé, are not too sweet. Nor are they ever gummy. These are the two most common macaron failings that I have found in my tastings. Ladurée or Hermé macarons are as light as air -- there is a light crunch in your mouth (but very light), and then... and then they are just gone, and all you are left with is the memory of the most exquisite perfect flavour. That is what makes them sublime, and addicitive....

posted by mschatelaine on December 14th 2008 at 2:16pm
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